Coca Cola Chocolate Mousse

Coca Cola Chocolate Mousse

Remember the extra one egg yolk that went into the Spaghetti alla Carbonara? Well that left me with the white. Cela tombe bien as I've decided to make Coca Cola Chocolate Mousse and it needed just an extra egg white.

The cleaning lady was sick on Monday and will only come tomorrow morning. It doesn't suit me as I've a lunch date with CT - the Brazilian father. (Keep an eye on this space.) But I've decided to have her come anyway as we all know that we can't see germs and bacteria with the naked eye and it's better if she could give the floors and bathrooms a wipe. I'm bitten very very badly all over lately - and this means that warmer weather is coming soon. Somehow I attract these insects like bees to honey.

Esselunga was having a promotion on 4x2l Coca Cola. That inspired me to make this Mousse Coca-Cola Chocolat. That after the Coca Cola Chocolate Cake. Even though we normally try not to stock soft drinks at home.

Coca Cola Chocolate Mousse (serves 4-6) :

300g good-quality Dark Bitter Chocolate

1/3 cup Coca Cola

1 espresso-size cup strong Espresso coffee

50g Sugar

1 packet of Sucre vanillé

80g Butter

5 Eggs (minus one yolk)

A pinch of Salt

Put the Coca Cola, chocolate (broken into smaller pieces) and cubed butter into a bowl. Microwave for 2 minutes till the chocolate melts. Remove from the microwave oven and stir with a wooden spoon to mix everything together.

Add the sugar and vanilla sugar and mix well.

Separate the egg whites from the yolks. Add the egg yolks into the chocolate mixture, stirring all the time.

Has to be stiff with peaks

In a separate dry and clean bowl, beat the egg whites with a pinch of salt till stiff.

Fold the egg whites gently into the chocolate-yolk mixture.

Double, double toil and trouble;
Fire burn, and cauldron bubble.

Refrigerate for at least 4 hours if not overnight.

Verdict : une mousse au chocolat riche et onctueuse!

With a basic mousse au chocolat recipe one can make many interesting desserts so it's a good recipe to have in one's repertoire.